|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . EHS observed a couple of products holding above 41F, see temperature chart. Through discussion with PIC, process is to load fresh product from walk in cooler and turn on unit in the morning. PIC stated that as they are putting product on line, unit is turned on. EHS believes that this lag time between turning on unit and placing product in cold holding wells is causing slight rise in temperature. CDI- products brought to walk in cooler to rapidly chill before being placed back on line. PIC is considering using TPHC for lettuce and tomatoes at prep line, EHS provided TPHC form during inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple of products (salsa, pinto beans) that were mislabeled during inspection. Both products were labeled as 3/5, PIC stated that employee responsible for marking forgot to put a 1, should of been marked 3/15. CDI- EHS allowed PIC to change date labels during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle that had a worn off label during inspection. PIC identified as glass cleaner. CDI- bottle relabeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with and serving food with wristwatches and jewelry. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on countertop near bar area during inspection, ensure wet wiping cloths are maintained in sanitizer between uses. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged covers to prep top unit in kitchen area, PIC stated that a screw is missing and causing cover to sit slightly ajar at times. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed prepared ranch dressing stored in walk in cooler on shelving next to other retail items. PIC identified these products as employee food, not for retail. Ensure employee food is separated from retail, in a designated area. |
|